Abstract:
Four commonly consumed exotic fruits from market were analysed for their
Vitamin C content. Extracts of fruits were investigated at different temperatures. In order to
evaluate the Vitamin C from fruit extracts, the redox iodometric titration with iodine/iodide
method was used. The redox titration was preferable to acid-base titration, because of the
number of other species present into citrus extract, which could act as acids, but relatively few
interfered with the oxidation of ascorbic acid by iodine. The content of Vitamin C depended on
the variety, location of cultivation and growing season. The effects of cooking were also
noticed in this experimental work. Cooking processes have commonly destroyed the large
quantities of ascorbic acid. Frozen fruits presented low differences as concerns the Vitamin C
content. The fruits stored at 10° C have shown stability for Vitamin C.
